|2 tsp||coconut oil|
|1||clove garlic, minced|
|3 cups||canned peeled tomatoes, chopped, with juice|
|1 cup||Shelled Hemp Seed|
|3 tbsp||chili powder, more if desired|
|1/8 tsp||cayenne pepper|
|1/2 tsp||black pepper|
|1 1/2 cups||canned kidney beans, rinsed and drained|
|1 1/2 cups||canned black beans|
|1||jalapeno pepper (optional), diced|
Heat oil in a heavy saucepan over medium heat. Saute onion and garlic until softened.
Stir in next 8 ingredients and bring to a boil. Immediately reduce heat to medium low and simmer 15 minutes.Add beans and simmer another 20-30 minutes, adding water if chili becomes too thick. Stir jalapeno pepper into chili just before serving.